Tomato Vegetable Soup
From: Margot, Loretteville, Quebec, Canada
Comments: Always popular, this soup is filled with tender vegetables and vermicelli!
Servings: 8
IngredientsPreparation
  • 4 cups [1 L] beef broth
  • 1 [19-ounce / 540-mL] can tomatoes, with juice
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 1/2 turnip, diced
  • 1 1/2 tablespoons [22.5 mL] finely chopped fresh parsley
  • Salt and pepper, to taste
  • 1/4 pound [113 g] long vermicelli noodles
  • Bring together beef broth and tomatoes to a boil.
  • Mix in onion, celery, carrot and turnip dices along with chopped fresh parsley; salt and pepper.
  • Simmer until vegetables are tender, for about 30 minutes.
  • Mix in vermicelli noodles; simmer for 4 to 6 minutes more.
  • Check for seasonings, and serve.